As a young-ish bartender with a love for creating interesting, fun, and beautiful cocktails I have loved the modern cocktails series. It has been fun to learn some of these, even if my bar at work does not have some of the liquors and spirits. I have created several of my own cocktails that have become favorites by some of my regulars and have been requested by friends whenever they visit the restaurant. Thank you for helping me develop a better palette for drinks and a better creative mind when it comes to recipes, Leandro!
We absolutely need some ideas about what to replace Green Chartreuse with because for the most part, there isn't any out there to be had, and if you are able to find it, it's unaffordable.
I make my Eeyore's requiem with 15 dashes of orange bitters and 3 orange twists and I do it over a lot of ice, so the flavour profile evolves a lot when it gets diluted more and more. It's a great drink!
Great episode! I'd love to see you talk sometime about the process(es?) you use to research drinks that you make on the channel. Thanks for making such great mixology videos and helping us all become more educated barflies.
My sister has a wedding coming up and needs a 4 ingredient raspberry drink as the signature drink the garnishes don’t count as I ingredients what do you recommend??
Is there something to be said for making an acid-adjusted ginger juice instead of the ginger wort demonstrated here? It seems the ⅜oz lime juice isn't doing much beyond adjusting the acidity, and utilizing the ginger root rather than tossing it seems like a good approach for less waste (not that there's much waste at all here).
Did I miss the passion fruit pure somewhere in the notes section?? ..thought our Libations Captain said he would link below for the passion fruit puree he was using....
@@Lasciatemi_Guidare Hi Kat Thank you for the recommendation! I heard a lot of good things about that bar, but I didn't know they were located in San Francisco. I will definetly stop there for a drink!
I don't understand why you use beefeater? Is it considered a great gin in the US? Dont get me wrong its an ok gin but its pretty entry level gin over in the UK.
I fuckin love a good Moscow mule. As well as its variations: Gin Gin or English Mule (with Gin), Kentucky Mule (Bourbon), American Mule (Whiskey), Italian Mule (Campari and Gin), Scottish Mule (Scotch), Cuban Mule (Cuban Rum), Caribbean Mule (Rum) and the Mexican Mule (tequila).
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Thank you to Trade. Get a FREE Bag of Coffee with your subscription of Trade go to www.drinktrade.com/barfly or use code BARFLY for a FREE bag!
Have watched this vedio 400 times olrady ❤😊
Me too bud
jasmine but equal parts is also a very interesting experience, a little more full-bodied, a little bit more bitter, still surprisingly well balanced
As a young-ish bartender with a love for creating interesting, fun, and beautiful cocktails I have loved the modern cocktails series. It has been fun to learn some of these, even if my bar at work does not have some of the liquors and spirits. I have created several of my own cocktails that have become favorites by some of my regulars and have been requested by friends whenever they visit the restaurant. Thank you for helping me develop a better palette for drinks and a better creative mind when it comes to recipes, Leandro!
You’re welcome! Thanks for your support!
I loved discovering the bramble, jasmine and eyeor's requiem thanks to your previous videos, can't wait to taste the other cocktails in this one 🤩
Please give any tips for finding Green Chartruse. It is impossible to find!
A bramble so good it made you do a little dance! Love it.
We absolutely need some ideas about what to replace Green Chartreuse with because for the most part, there isn't any out there to be had, and if you are able to find it, it's unaffordable.
Green Chartreuse episode is being edited which has a bunch of recommended alternatives
the JAAAZZZ!!!!min 8:06
Fun! You are teaching and I am learning. Cheers and thank you!
i tried the eeyore's requiem about a month ago and it was one of the most complex cocktails ive ever had. would love to see more in its ilk
i dont remember it having angostura though, is that the original recipe?
it also was 3 orange twists too
Really good series!
I make my Eeyore's requiem with 15 dashes of orange bitters and 3 orange twists and I do it over a lot of ice, so the flavour profile evolves a lot when it gets diluted more and more. It's a great drink!
Like the Pro Tips at the end of your videos!!
Wish I could get some Trade here in Sweden! That sounds terrific
Great episode!
I'd love to see you talk sometime about the process(es?) you use to research drinks that you make on the channel.
Thanks for making such great mixology videos and helping us all become more educated barflies.
how do i make homemade creme du mure ? thanks
My sister has a wedding coming up and needs a 4 ingredient raspberry drink as the signature drink the garnishes don’t count as I ingredients what do you recommend??
Is there something to be said for making an acid-adjusted ginger juice instead of the ginger wort demonstrated here? It seems the ⅜oz lime juice isn't doing much beyond adjusting the acidity, and utilizing the ginger root rather than tossing it seems like a good approach for less waste (not that there's much waste at all here).
Did I miss the passion fruit pure somewhere in the notes section?? ..thought our Libations Captain said he would link below for the passion fruit puree he was using....
I may have missed it here’s a link: amzn.to/3Zpg400
@@TheEducatedBarfly HUGE THANKS!!!
I've been drinking the Eeyore’s Requiem on and off…my show off cocktail to my friends…hardest part is making sure I have Blanc vermouth in stock!
perhaps I missed this, but how long does the ginger wort last? I imagine it needs to be refrigerated as well?
In the fridge it lasts about 2 weeks
Hi Cocktail lovers
Any recommendations for bars in LA, San Francisco & San Diego?
Thanks!
San Francisco- Smuggler’s Cove if you like tiki
@@Lasciatemi_Guidare Hi Kat
Thank you for the recommendation! I heard a lot of good things about that bar, but I didn't know they were located in San Francisco. I will definetly stop there for a drink!
I don't understand why you use beefeater? Is it considered a great gin in the US? Dont get me wrong its an ok gin but its pretty entry level gin over in the UK.
A great gin? Maybe not but it’s high quality and low cost, it’s also a very good example of a traditional London Dry. Great for cocktails
That kill devil looks interesting, I think it's time to break out that bottle of chartreuse I have been hording.
I fuckin love a good Moscow mule. As well as its variations: Gin Gin or English Mule (with Gin), Kentucky Mule (Bourbon), American Mule (Whiskey), Italian Mule (Campari and Gin), Scottish Mule (Scotch), Cuban Mule (Cuban Rum), Caribbean Mule (Rum) and the Mexican Mule (tequila).
I’m sure you’ve answered this before, but why do you crack the ice and then add more ice? Thanks
When stirring dilution is slow you can never have too much ice honestly. I crack the first cube to make dilution happen a little faster
Have watched this video 700 times already
I'm confused about the ginger wort. The measurements are different in the video then down below.
I halved the recipe in the video but gave a full batch recipe in description. It’s the same ratios
Not trying to be the language police here but I am a beer brewer. Wort is pronounced wert.
You know the biggest problem I have with these videos? I don't know your name, and Mickey Rourke, PhD doesn't fit right.
My name is Leandro PHD lol
@@TheEducatedBarfly A true pleasure, Dr. Leandro!
Your head is so big. Your face is on such a small area compare the size of your head. I call you BirdEye now on